Name: Mexican bean salad with toasted tortilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 corn cobs, husks and silks removed; 400 gram can black beans, drained, rinsed; 1 red onion, diced; 1/2 bunch coriander, leaves picked; 1/4 cup extra virgin olive oil; 3 vine-ripened tomatoes, chopped; 1 avocado, seeded, chopped; juice of 1 lime; 4 flour tortillas; 1/2 iceberg lettuce, shredded; 2 eggs, soft-boiled, peeled, halved (see recipe tip); chilli sauce, lime wedges to serve

Mexican bean salad with toasted tortilla

This incredibly easy Mexican bean salad recipe with toasted tortilla is perfect served for a hearty yet tasty dinner or lunch. Packed with veges and authentic flavour - this salad is a winner

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 corn cobs, husks and silks removed

400 gram can black beans, drained, rinsed

1 red onion, diced

1/2 bunch coriander, leaves picked

1/4 cup extra virgin olive oil

3 vine-ripened tomatoes, chopped

1 avocado, seeded, chopped

juice of 1 lime

4 flour tortillas

1/2 iceberg lettuce, shredded

2 eggs, soft-boiled, peeled, halved (see recipe tip)

chilli sauce, lime wedges to serve

Method

1.Place corn in a medium saucepan and cover with water. Bring to the boil on high. Reduce heat to medium and simmer for 10 minutes. Drain.

2.In a bowl, combine beans, onion and coriander. Drizzle with oil and season.

3.In another bowl, combine tomato and avocado. Drizzle with juice and season.

4.Preheat a char-grill pan on high. Spray corn with oil and cook, turning, for 8-10 minutes until charred. While the pan is still hot, grill tortillas for 1 minute each side.

5.Arrange lettuce in a serving bowl with bean mixture, tomato salsa, corn, torn tortillas and eggs. Serve with chilli sauce and lime wedges.